Very happy to spread the Jam with my friends Ross and Danine of Jamtastic, for their new Website http://www.jamtasticjam.com.
Aside from the ceremony, the dress, ring, venue, and guests—the food at a wedding is key to a great night. My friends at Apogee Catering excel at cranking out loads of mouth-watering tidbits and delicious entrees for large and small events alike. These are a few of my favorites from last weekend’s wedding at Stoneover Farm in Lenox, MA. Having the open firewood charcoal pit to cook on a cool autumn night on only made it better.
Filed under: Culinary, Events, Food Photography | Tagged: Apogee Catering, Beef Carpaccio, Brie, casear salad, eggplant rollatini, Fresh tomato and mozzarella, ginger beer, Grilled Vegetables, Herb-rubbed Roasted Pork Loin, herbed-goat cheese, Ketel One Vodka, Lenox Weddings, limes, Malbec, mini corn muffins, Mini Stuffed Peppers, Pâté, Pita bread, Prosciutto, risotto balls, shrimp shooters, sopresatta, Stonover Farm | 1 Comment »
Of all the photo shoots I do throughout the year for clients, when I get a call from a restaurant owner to come shoot their food and their restaurant I get excited. It’s really the thing I enjoy doing the most.
These are some of my favorites for a series of shoots I did for Baba Louie’s. The owners, Eileen and Paul Masiero just get it, and like any successful restauranteurs they start with fresh ingredients, and in my humble opinion make the best pizza in the area. They have set up a bakery which pre-bakes the sourdough crusts fresh everyday for the 3 area restaurants, as well as bread for the sandwiches and dinner rolls. I am a sucker for great pizza and have been striving to bake the perfect pizza at home, but I can’t hold a candle to what Baba Louie’s is doing. The crust is perfect, thin and crispy and the toppings are loaded thick with fresh toppings and cooked with a hot wood-fired oven. The sandwiches, salads, and pasta specials are just as good, but the pizza menu is all I look at when I’m there. My favorite is the “Isabella” with roasted sweet potatoes, roasted parsnips, caramelized onions, roasted garlic, fresh mozzarella and shaved fennel, drizzled with reduced balsamic vinegar and parmesan. It’s simply a slice of heaven.
If a client tells me their customers love the food photos on their website and had to come in no matter the weather outside on a dark night, then I know I’ve done my job. And I love my job.
Filed under: Culinary, Food Photography, Uncategorized | Tagged: Baba Louie's, bakery, caramelized onions, Fennel, Food Photography, Greg Nesbit Photography, mozzarella, parmesan, Pizza, reduced balsamic vinegar, restaurant interior photos, roasted garlic, roasted parsnips, roasted sweet potatoes, sourdough crust, woodfired pizza | 1 Comment »
Winter is a great time to stay home and bake. My wife Colleen is the quick bread queen and makes a really yummy cinnamon swirl bread that fills the house with wonderful smells of warm cinnamon. We’ve been wanting to shoot more recipes that we have tried, and have incorporated into our regular menu. And if you are on a budget, most of the ingredients are already in your pantry and fridge. You can make your own loaves at home that everyone in the family will enjoy for breakfast or an after-school snack.
1/3 cup sugar (for swirling)
2 tsp cinnamon
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup sugar (for batter)
1 cup milk
1/3 cup vegetable oil
Preheat oven to 350-F
Filed under: Food Photography, Recipes | Tagged: Baking, baking powered, cinnamon, Cinnamon Swirl Bread, flour, Greg Nesbit Photography, milk, Quick Bread, salt egg, Step-by-step recipe, sugar, vegetable oil | 1 Comment »
With holiday office parties and family get-togethers upon us, I wanted to share a recipe by my eminently talented foodie friend, Emily Gold, with whom I collaborated to shoot some recipes for Culture Magazine last year. (See the related blog post here). And I would be remiss if I didn’t give props to another foodie friend and Editor Elaine Khosrova for styling and art-direction. I really enjoy collaborative efforts in the studio and plan on doing a lot more in the coming months.) Enjoy!
This freeform recipe casually pairs savory, sweet, herbaceous, and nutty elements. It’s important to use a really exceptional pear jam or butter that is not too sweet. Simple to assemble, it makes for an extremely toothsome and wine-friendly snack. The recipe is inspired by an autumn specialty from Eric Warnstedt at Hen of the Wood, in Waterbury, Vermont, that combines Bonnieview Farm Coomersdale cheese with honey-roasted pears, grilled bread, and hazelnuts.
Serves 4 to 8
1 baguette or sourdough loaf
¼ cup hazelnuts
1 stalk fresh rosemary
Pear jam, pear butter, or apple butter
Young pecorino or medium-aged sheep’s milk cheese
Heat oven to 350ºF. Cut bread into ½-inch-thick slices. Brush both sides with a little bit of olive oil. Place on a sheet pan, and bake for 10 minutes, then flip and bake another 10 minutes. At the same time put the hazelnuts on a separate sheet pan and bake with the crostini for the second 10-minute stretch.
When the crostini come out of the oven lightly brown and crisp, rub one side of each slice with the rosemary. Little pieces of the leaves will break off onto the crostini, which is what you want.
Let the hazelnuts cool, then rub off skins. Chop coarsely and set aside.
Spread a thin layer of pear jam on each crostini, and top with slivers of pecorino (use a vegetable peeler for thin, uniform pieces). Return to oven for 3 to 5 minutes, until cheese gently droops over jam. Remove from oven and top with hazelnuts.
Pairing suggestion: Pinot noir or Trousseau, such as the Arbois Rouge 2010 Trousseau Les Bérangères
(Note: for more info on Emily, check out her Website: www.papercakescissors.com)